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Shish kebab with pomegranate sauce

Pork Shish Kebab with Pomegranate Sauce

Delicious, out of the ordinary, and a real showpiece for the table. This is a recipe for shish kebab made with Narsharab pomegranate sauce. The pomegranate sauce gives the meat a lovely, rich caramel color and a gentle tang. I recommend it to everyone as picnic season kicks off — and any time of year, really.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Pork

Onion

Pomegranate syrup (Narsharab)

150

Table salt

Dried oregano

Tarragon

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 12 g

Fats 47 % 15 g

Carbohydrates 16 % 5 g

202 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Slice the onion into half-moons.
Step 2:

Cut the meat into medium serving-sized chunks.
Step 3:

Add the salt and spices to the meat.
Step 4:

Add the onion, scrunching it with your hands to release its juices.
Step 5:

Mix the meat with the onion and spices. Let it rest for one hour.
Step 6:

Pour the Narsharab sauce into the container with the meat. Stir everything together. Marinate for at least two hours — but a full day in a cool spot is even better.
Step 7:

Thread the meat onto skewers, leaving the onion behind.
Step 8:

Grill for about 15–20 minutes.

Shish kebab has always been — and still is — the centerpiece of picnics and outdoor celebrations. And it comes with no shortage of friendly debate: How should you marinate it? How much salt? Which spices? How long over the fire? What to serve it with? Where to buy the meat, and which cut? Everyone has their own method, cooking the meat the way the folks they're feeding like it best — for many, it's a whole ritual. This recipe is made with Azerbaijani Narsharab pomegranate sauce, which gives the meat a sweet-and-sour flavor, keeps it tender, and lends the finished kebab a gorgeous color. Don't thread the onion onto the skewer with the meat — it cooks faster, then chars and ruins the look. Don't pack the pieces tightly together either, so they cook evenly. No one can give you an exact cooking time; it all depends on the cut, the size of the pieces, and above all the heat. Use only dry hardwood from fruit trees for your fire — never softwood/conifer, which coats the meat in soot, turns it black and bitter, and isn't good for you. Classic sides are fresh vegetable salads and sauces (and, of course, a few drinks). While grilling, make sure the coals are glowing embers, not open flames — flare-ups will scorch the meat. If a flame does pop up, don't douse it with water, marinade, or beer the way some folks do — use salt. A pinch of salt puts out a small flare-up perfectly without cooling down your hot coals. Enjoy, and happy holidays!